Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, Vegetarian

Amazing Apple Pie for Breakfast

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I love oatmeal bake. Originally made by my cousin, Betsy, when I visited Chicago, I’ve lightened up the original and made it my own. Last fall, I kept making a pumpkin version. This fall, why not try an apple version? I added apple pie spices, fresh apple chunks and chopped walnuts. Drizzle with maple syrup (which you can’t even tell I added to the pics since it absorbed right in), add a spoonful of vanilla yogurt, and top with raisins and cinnamon sugar, and Apple Walnut Oatmeal Bake will make your kitchen smell heavenly and give your tastebuds a frenzy. Plus, it’s such an easy brunch idea or a meal prep for the week. Happy brunchin’!

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Positively the Perfect Pineapple Oats

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Remember that pineapple I just chopped up? Already putting it to good use in some oats as Pineapple Almond Butter Oats. I’ve made this dish both as hot oatmeal and as cold overnight oats, and I think I prefer the oatmeal version since the pineapple becomes just a little bit sweeter and leaches out some of its natural sugar. Simple breakfast for the morning of or a great meal prep. Almond butter adds a nice, creamy kick to complement the sweeter, tropical pineapple.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Zealously Eating Zucchini “Bread” for Breakfast

Zucchini Bread Oatmeal

Happy September!! I’m still in denial. It was just yesterday I was at a Third Eye Blind concert with my friend, Steph. It was mid-June and naturally we were complaining summer was “already gone” in that way you complain about how bad your hair looks when you know you look like a bombshell. Complaining to complain because we knew we had that reassurance of July’s and August’s hot and sunny days ahead. Now we have a right to actually complain since it’s literally September, but on the bright side, you know all know what that means — it’s oatmeal season!!! Who’s excited?! I woke up this morning to a cool enough breeze that I needed a long sleeve shirt to sip on my morning cup of pumpkin spice coffee. (If you can’t tell, I’m really embracing this weather change…) With zucchini season coming to a close now, it’s  that late summer vegetable that you have so much you never know what to do with it. I decided Zucchini Bread Oatmeal would be the perfect outlet. You’d never know you’re consuming zucchini in this sweet breakfast of nutmeg and cinnamon, plump raisins and walnuts for texture.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Going Bananas for Banana Bread

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Banana Bread Oatmeal sounded absolutely delicious for breakfast while stuck in snowy Boston. The sliced bananas cook directly in the oatmeal and transform into something sweet and gooey. No extra sweetener needed for this one. Top with fresh fruit like blueberries, cinnamon covered almonds and dried cranberries for a hearty breakfast. I made this last week during yet another snow storm in Boston. Great week to move, right?

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Add a Chill to Your Morning

Mint Chocolate Oatmeal

This Mint Chocolate Oatmeal was refreshingly different and a cool take. It’s most likely something I won’t eat daily for breakfast, but I think this would be a fun Saturday morning breakfast during the holidays. The beauty of using steel cut oats is that you don’t need to blend the oats for a smoother consistency and they give a heartier feel to the oatmeal. I added applesauce to help cut the cacao powder and mint and to give the oatmeal some more “fruit.” The strawberries complemented the chocolate and mint flavors perfectly. I made the Mint Chocolate Oatmeal in honor of the blizzard Juno: something hearty and definitely cozy, but could still give you a chill.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Apple Pie in a Bowl

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I wanted something that was filling, healthy but still sweet for breakfast. I saw a recipe for this apple pie oatmeal on Instagram. Why not slowly detox from the Holidays? The chia seeds and oatmeal add substance and protein, while the apples add fiber and vitamin C, and we’ll all need some extra vitamin C to combat the cold and flu season upon us. Another tasty way to transform an ordinary bowl of oatmeal to Apple Pie Oatmeal.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Gingerly Eating Gingerbread Oatmeal

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If pumpkin is the poster child of fall, then cue gingerbread for being the poster child of Christmas and winter. I couldn’t bring myself to debut this before Thanksgiving. Gingerbread before Thanksgiving? It just didn’t seem right. I quite enjoyed eating this Gingerbread Oatmeal; it was a welcomed change from pumpkin and its pumpkin spice flavor. Molasses has a flavor all on its own; that dark, viscous syrup contains a uniquely sweet taste. Cue the ground ginger, cloves and cinnamon, and your oatmeal is transformed from basic to festive. Have some Gingerbread Oatmeal and now go tackle that Black Friday Shopping or post-Thanksgiving workout.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Vegan, Vegetarian

Chocolatey Cinnamon Heaven in a Bowl

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For all you chocolate lovers out there, this Chocolate Chai Oatmeal tastes like chocolatey cinnamon heaven. I added the chia seeds for some extra fiber, protein, antioxidants and omega-3’s. I honestly forgot I added them to the oatmeal at all because they blended in so well. The chocolate chips melt into the oatmeal, creating a luxuriously decadent flavor. The end product doesn’t appear too dark or chocolatey because I reduced the amount of cocoa powder since I added chocolate chips as well. Trust me — all the flavor is there. The cinnamon in the chai tea compliments the chocolate, and the fresh raspberries contribute a tartness to the oatmeal’s sweetness. Sometimes you just need a little chocolate for breakfast.

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Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Snack, Vegan, Vegetarian

Two Ingredients, One “Cookie”

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This “cookie” recipe was a great find this year. Someone in my program at Cornell made these “cookies” for a get-together, and I was immediately intrigued. All I could think was, “Just bananas and oats? Are you sure?” They seemed like a trick; the “cookies” seemed too simple, so there had to be a catch, right? I always buy too many bananas, and they end up overly ripe on my counter. Now, I purposefully buy too many bananas just to make these cookies or freeze for smoothies. The mashed banana is a natural glue to bind the oats and whatever else you decide to throw in. Simply and delicious — the perfect guilt-free dessert or snack!

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Vegetarian

Bananas Aren’t Just for Banana Bread

Banana Oat Pancakes

I love thick, doughy pancakes, bagels or muffins, but it’s a love-hate relationship; great in the moment, but horrible once you’re stuffed before your day has even begun. These Banana Oat Pancakes are made from oatmeal, egg whites and bananas are a quick, delicious start to your morning. I’ve shown them above with pomegranate seeds and blueberries and the sauce is poached berries. Pair that with some grapefruit and coffee, and you’re good to go. Continue reading “Bananas Aren’t Just for Banana Bread”